Description
A savory and hearty tomato orzo soup that combines fresh vegetables, orzo pasta, and aromatic herbs for a delightful meal.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 (28-ounce) can of diced tomatoes
- 4 cups vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup orzo pasta
- 1 cup fresh kale, chopped
- 1 tablespoon balsamic vinegar
- Grated Parmesan cheese, for topping (optional)
Instructions
- Warm the olive oil in a large saucepan over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Incorporate the garlic, carrot, and celery, stirring frequently for another 3-4 minutes until tender.
- Pour in the diced tomatoes with their juices and add the vegetable stock, thyme, rosemary, salt, and black pepper.
- Increase the heat to bring the mixture to a rolling boil.
- Once boiling, lower the heat to a gentle simmer and mix in the orzo pasta.
- Cook for approximately 10 minutes, stirring occasionally, until the orzo is al dente.
- Fold in the chopped kale and balsamic vinegar, letting it simmer for an additional 2 minutes until the kale is wilted.
- Taste the soup and adjust the seasoning as needed.
- Serve warm, topped with grated Parmesan cheese if desired.
Notes
- Feel free to add other vegetables like bell peppers or zucchini for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- For a vegan option, omit the Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg